Friday, June 17, 2011

Grilled Pizza

So lately, I've been obsessed with homemade pizza. It's incredibly easy and delicious. It's a great way to use up odds and ends of vegetables and cheese. That sounds really pragmatic, but I can assure you there's nothing pragmatic about the way homemade pizza tastes! It's smoky and crispy and the closest to one of those wood-burning ovens that famous people have installed in their gardens that you're going to get.

It's also incredibly easy. Like Kraft Mac N Cheese easy. Maybe easier. There are a few things that take it to eleven, though:

Pioneer Woman's Pizza Dough: this is so good. Very easy recipe and really does get better (as she says) if left to rise and hang out in the fridge. I usually replace about a cup of the flour with whole wheat flour. Makes it a little nutty. Like me.

Emile Henry Pizza Stone: you can use this in a grill or the oven, and it really makes a difference. You heat it up with the oven so. It instantly crisps the pizza and cooks the dough from underneath. I always use semolina flour or cornmeal to dust it with - not flour. Flour seems to get gummy and the pizza seems to stick.

Then all you need is a little cheese and some veggies and 8-10 minutes later you have a quick, easy lunch that's way better than delivery. Or diggiorno.

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